Kalyn's Kitchen

Greek Revithia Soup (Chickpea Soup with Lemon and Olive Oil)

(Greek Revithia Soup = Chickpea Soup with Lemon and Olive Oil – is an old recipe that has been removed from my site, but I am leaving the printer-friendly recipe in case people were fans of the recipe. Check out Garbanzo Bean Soup with Garlic, Sumac, Olive Oil, and Lemon for another chickpea soup with similar flavors.)

(makes 4 servings)


1 cup dried chickpeas (garbanzo beans) soaked 12-18 hours
1 onion, chopped into pieces about 1/4 inch
1 T + 3 T olive oil (preferably Greek olive oil for this dish)
1 tsp. dried Greek oregano
1 tsp. dried parsley
8 cups water
1 tsp. salt, or a bit more (I used Vege-sal)
fresh ground black pepper to taste
1/4 cup fresh squeezed lemon juice (more or less to taste; I like a lot of lemon flavor)


Pick over dried chickpeas and remove any stones or debris, then put beans in pan and cover with cold water and let soak 12-18 hours. (If you start soaking the beans when you go to bed and then make this soup mid afternoon for the next night’s dinner, that’s an easy way to manage the long soaking time.) When ready to make soup, drain beans and discard soaking water.

Heat olive oil in the bottom of a heavy dutch oven or soup pot, then add onion and saute for about 5 minutes, until onion is softened but not browned. Add Greek Oregano, parsley, and water, bring to a simmer, then lower heat and simmer gently with the pan covered until beans are very soft. The time this takes will depend on how fresh your beans are, but plan on about 2-3 hours.

When beans are soft, use a blender or immersion blender to puree the mixture until all ingredients are completely blended. (I love my immersion blender, and highly recommend it for pureeing hot liquids like this. If you use a regular blender, be very careful not to fill it too full so the hot liquid doesn’t burn you.)

After soup is pureed, add salt and fresh ground black pepper to taste. Then stir in lemon juice and 2 T of the olive oil. Serve hot, with a bit more olive oil drizzled on the top of each serving.

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    36 Comments on “Greek Revithia Soup (Chickpea Soup with Lemon and Olive Oil)”

  1. my son is recovering from pneumonia so I battled cabin fever yesterday and made this soup…my husband’s exact quote: “she didn’t disapoint again…you can make that anytime you want”.

    we certainly enjoyed it

  2. Hmm, feta does sound good in this. When I made it, I didn’t think it was good at all until I added the olive oil and lemon juice.

    Don’t remember it separating, but I made it more than a month ago. Thanks for the feedback.

  3. I made this soup last night, and was a little disappointed in the flavor until i stirred in a little feta after serving the soup, that really punched it up. Also noticed that the soup seems to want to separate, did you find this when you made it Kalyn?

  4. Valentina, you are so sweet! Thanks everyone for the nice comments. My e-mail is still acting up. so I’m not getting the notifications and doing a bad job of responding, but I do appreciate everyone who comments!

  5. your wonderful recipes.Plus you never cease to amaze me with your lovely posts, gentle words..I have not been able to post this week.I made a lovely soup but i did not have time to photograph before my friends arrived for our meal.it had lentils and chesnuts. i will make it again and post for next week.

  6. I’m so glad I found this site. I have been on the South Beach diet a week today and was running out of things I wanted to eat.
    This is a great site thank you so much.

    Margaret Australia

  7. I really like the sound of this chickpea soup!

  8. Oh YUM!!! I love chickpeas in all their forms so I’m definitely bookmarkiijng this. Thanks Kalyn 🙂

  9. I am SO making this!! I have a jar of locally grown, dried chickpeas in the cupboard and I love to cook soup on the weekends. This is going on the menu. THANKS!

  10. I love chickpeas and have always wanted to try a chickpea soup. This one sounds perfect. I may have to try it in the pressure cooker.

  11. I love the sound and look of your soup.


  12. ok — now I want an immersion blender…. ;0)…my husband has been asking for ideas for Christmas …

    I want to try this recipe…but don’t think I want to try soup in the blender with all my little ankle biters … I’ll have to keep it in mind for later…looks yummy

  13. Caron, only reason I used water is because that’s what the “true” Greek cooks had used. I do think stock would be good too.

  14. This sounds great, Kalyn! I adore chickpeas and can’t wait to try it. Is there a reason you’re using water instead of chicken or veg stock? Did you try it and it didn’t work well for you?

  15. And wouldn’t that be grand with a Tagine using some preserved lemons! This looks really wonderful Kalyn!

  16. Thanks everyone for the nice comments about the soup! I love Greek food of any type.

    ValerieAnne, I’m not experienced enough with the pressure cooker to know for sure, but I’d guess since you’re going to puree the beans you might cook them as long as 30 minutes in the pressure cooker. You would also use less water, since a lot of water evaporated in the long cooking time. Let me know if you experiment with it, love to hear how it goes.